Method

Step 1

Place the rice noodles in the microwave and cook on HIGH/100% power for 2-3 minutes or until the noodles are soft. Set aside for 2-3 minutes. Use your hands to carefully separate the noodles. Combine the cornflour with a little of the lemon juice to make a smooth paste. Stir in the remaining lemon juice and honey.

Step 2

Heat 1 teaspoon of the oil in a large wok over a high heat. Add half the chicken and stir-fry for 1-2 minutes or until just cooked. Remove from the wok. Repeat with another 1 teaspoon of oil and the remaining chicken.

Step 3

Heat the remaining oil in the wok over a high heat. Add the onion, carrots and garlic. Stir-fry for 2 minutes. Add the bok choy and mushrooms. Cover and cook, tossing once, for 1-2 minutes or until the bok choy wilts.

Step 4

Add the lemon mixture and cook, tossing, for 1 minute or until well combined and the sauce thickens. Toss the noodles and chicken through the vegetables and sauce. Serve immediately.

High carb

Low fat

Low sodium

Nutrition

2998 kj

Energy

7g

Fat Total

1g

Saturated Fat

6g

Fibre

28g

Protein

59mg

Cholesterol

103.09mg

Sodium

22g

Carbs (sugar)

123g

Carbs (total)

All nutrition values are per serve

Author: Alison Roberts

Publication: Fresh Living

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